I know I’m the mood for a chilled corn soup. This recipe came from the nice people at Good Housekeeping. It uses smoked paprika, one of my favorite ways to get a little smoky heat into a recipe. Lacking smoked paprika, you could use a little adobo sauce from that can of chipotle peppers I know you keep in your pantry. And of course the bacon lends its own smoky nuance.
Is last week’s head of bok choy still sitting in your refrigerator (like mine)? If so, combine it with this week’s and make this dish.
Yes, you can make sausage. Yes.
This recipe is adapted from “American Cooking: Southern Style” by Eugene Walter. A nice recipe if you don’t have a meat grinder. You can hand chop the pork or use a food processor to finely chop the pork. Just be sure not to process it too much. You want to use a fatty cut like pork shoulder (not pork loin) so you get the ratio of fat to lean needed for sausage. Go to Riverview’s booth at your favorite farmers market and buy some pork shoulder. Come home and make sausage.
A simple recipe perfect for some Riverview pork and either your butternut or delicata squash.
And finally, my plan for the daikon is to adapt this recipe. I was introduced to Lee’s Bakery on Buford Highway which the New York Times once declared had Atlanta’s best banh mi sandwiches. I don’t know about that, but I do know they sell their crusty rolls for 30 cents each. I bought a bag full. I’ve been growing lemongrass in a container and so will finally harvest my first stalk.